The Charcuterie counter at Mercadona

Christmas 2018

Recipes Holidaysforthe

for 5/6 people20 minutes

for 5/6 people20 minutes

Mozzarella pearls In tempura with red pesto and tuna

ingredients:1 jar of pesto rosso1 jar of mozzarella pearls 1 tin of tuna 1/2 jar of pine nuts

preparation:For the tempura: with the help of a whisk mix the prepared flour with the water and a pinch of salt until it is smooth and without lumps, then allow to rest for 10 minutes.

Heat plenty of olive oil to 180ºC, drain the pearls of mozzarella, dredge them lightly with the flour, submerge them in the tempura and fry them in the hot oil one by one until lightly golden.

Brown the pine nuts in a frying pan with a little oil.

Heat the pesto in a saucepan.

To assemble the dish: put some of the pesto on the base, add the pearls, some chunks of tuna and pine nuts.

Decorate with whole stalks of chive scattered between the pearls.

BasilChivesOlive oil

for 4/6 people20 minutes

Salad of cured duck ham and cecinaingredients:50 g of cured duck ham100 g of cecina 1 pear 50 g of sugar1 wedge of Grana Padano cheeseShelled walnuts

Unsalted hazelnutsTender shoots salad mixOlive oil Sherry vinegarPepperSalt

preparation:Peel and chop the pear into wedges; to caramelize, sprinkle with a little sugar and put in the oven at maximum power for a few minutes.

Toast the lightly chopped hazelnuts and the walnuts in a frying pan with a little oil and salt.

Dress the tender shoots with oil, salt, pepper and a little sherry vinegar.

Put the tender shoots on the plate, add the cecina and the duck ham in small pieces, add the caramelized pear wedges, and sprinkle with the nuts and grated Grana Padano cheese.

for 4 people25 minutes

preparation:In a large bowl, whisk the egg whites and the sugar up to firm peaks, add the mascarpone and, finally, the amaretto liqueur, gently mix everything together and place in the fridge.

Dice the red and green apple and the roll of goat’s cheese.

Make balls of the quince preserve using an ice cream scoop.

In a wide glass put some of the mascarpone cream, add some balls of quince, chunks of red and green apple, goat’s cheese, and so on until you create several layers; finishing with the almond flakes and some pieces of apple on top to decorate.

ingredients:1 x 500 g tub of mascarpone cheese50 g of sugar25 ml of Amaretto liqueur 4 egg whites

1 green apple 1 red apple1 log of goat’s cheese1 packet of flaked almonds 1 quince preserve

Toast the flaked almonds in the oven until they are slightly golden.

Unsalted hazelnutsTender shoots salad mixOlive oil Sherry vinegarPepperSalt

Mascarpone cheese cream

for 4/5 people30 minutes

for 2/3 people25 minutes

Tartar of tomato and cereal-coated mozzarellaingredients:1 mozzarella 2 red tomatoes1 tray of marinated salmon25 g of flour1 egg50 g of cereals

1 lemonThymeFresh basilMild olive oilWhite pepperSalt

preparation:Peel the tomatoes, chop into small chunks and allow to drain in a sieve.

For the basil mayonnaise Put a saucepan of water to boil, add the basil leaves for 15 seconds, cool and drain; whisk ½ litre of olive oil and the basil leaves, strain the oil. Prepare the mayonnaise with the egg, a little lemon juice, salt and the basil oil.

Coat the mozzarella with flour, beaten egg and the crushed cereals then fry in abundant oil.

Dress the tomato with oil, salt, white pepper and thyme.

Use the chopped tomato as the base, followed by some slice of salmon, the coated mozzarella and a little basil mayonnaise. Decorate with some fresh basil leaves.

We can also use

the basil mayonnaise

to spread on slices of toast.

for 4/5 people30 minutes

Crostini of grilled vegetables with cured pork loiningredients:Slices of bread 1 log of goat cheese1 courgette1 aubergine1 onion

1 piece of cured pork loinChivesOreganoOlive oilPepper Salt

preparation:Slice the onion, courgette and aubergine.

Grill all the vegetables.

Slice the cured pork loin as thinly as possible; place in the microwave for 2 minutes (or (/10 minutes in the oven) so they dry and become crisp.

Toast the bread.

Place a slice of onion, aubergine and courgette on top of each piece of toast, add a little salt, ground pepper and oregano.

Top with a slice of goat’s cheese with more oregano and grill in the over.

Remove from the oven when the cheese starts to brown, add the crispy loin and some chopped chives.

Put the slices of aubergine in salt for a few minutes to soften.